Plump aromas of black cherry, mulberry, vanilla and star anise rise on the rich but not overbearing nose of this wine. There is dark-fruit ripeness on the front, but then comes a heavy array of spices, from allspice and clove to thyme and dried sage. The texture is soft, yet the tannins are noticeable and the acidity is buoyant.
A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.Email: firstname.lastname@example.org.